How to Adjust Pour-Over Grind Settings for Guatemala Santa Clara Estate Coffee_Santa Clara Estate Introduction

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Coffee Details

Origin: Guatemala Coffee

Product Name: Yulanxian Valley Estate Bourbon

Processing Method: Washed

Roast Level: Medium Roast

Altitude: 1750-1850 meters

Grinding Tool: Huijia ZD-10

Grind Size: 7.5

Brewing Tool: Bonavita Pour-over Kettle + Bonavita Four-hole Flat-bottom Dripper

Tasting Notes: The roast is not quite even, but this actually brings a special feeling. Aromatic notes and floral aromas intertwine together. The initial acidity is quite prominent, followed by crispy biscuit flavors, or rather the sweetness of crispy sugar. The finish has a slight bitter note, but it's not unpleasant and can linger in the mouth for a long time. Even when cooled, there's no off-flavor, and the aftertaste remains. This should be a bean suitable both as a single origin and for blends.

How to Properly Brew Guatemala's Yulanxian Valley Estate Coffee?

FrontStreet Coffee's pour-over reference: Weigh 15g of Yulanxian Valley Estate coffee grounds and grind them to medium consistency. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with a V60 dripper.

Pour the hot water from the kettle in clockwise circles centered on the middle of the filter. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, just like before, pour in clockwise circles centered on the middle of the filter. Don't let the water flow hit where the coffee grounds meet the filter paper to avoid channel effects.

Leave a circle around the outermost edge of the coffee grounds, then pour in circles toward the center. By 2 minutes and 20 seconds, you should have brewed the coffee to 220g. The brewing process is complete.

Japanese-style Iced Pour-over of Yulanxian Valley Estate

FrontStreet Coffee's iced pour-over reference for Yulanxian Valley Estate:

Guatemala's Yulanxian Valley Estate, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grind setting for small Fuji is 3.5, while iced pour-over uses a slightly finer setting of 3 on the small Fuji.

Bloom water amount 40g, bloom time 30 seconds.

Pour in stages, first stage 60g water, second stage 40g water. Use a fine but tall water stream, stirring forcefully to ensure the coffee grounds fully tumble, but be careful not to let the liquid level get too high or hit the edge of the filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g grounds).